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Corn Tassel at Sunrise
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O'Keefe, Timothy
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Corn Rows
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La Belle Cuisine
Recipe Source:
Corn: a Country Garden Cookbook
by David Tanis ,1995,
Collins Publishers San Francisco
We've said it before and we'll say it again...why, oh WHY is the
marvelous
"Country Garden" cookbook series all but out of
print? It just doesn't make
any sense! Each one is a jewel
in every sense. The recipes are excellent,
the photography nothing
short of phenomenal, and the price was right. We
consider
ourselves blessed to have the whole series in our collection and
will be
delighted to share them with you. (MG)
 
"Sex
is good, but not as good as fresh sweet corn."
~ Garrison
Keillor
Corn, Avocado, Jicama
and Radish Salad
“This
salad has all the bright flavors of Mexico.
The secret is to choose
perfectly ripe, but not overripe, avocados.
Make sure to have ice-cold
beer
and tortilla chips
on hand.”
Dressing:
1 teaspoon cumin seed
1/2 cup light olive oil
1 clove garlic, finely chopped
Juice and zest of 1 orange
Juice of 2 large limes
Large pinch of cayenne, or to taste
Salt and freshly ground black pepper, to taste
1 teaspoon paprika
1 small jicama OR 1 small daikon radish
1 bunch small red radishes
3 large ears sweet corn, boiled and kernels removed
(or 1 1/2 cups frozen corn, thawed)
1/2 cup thinly sliced green onions
2 large ripe but firm avocados
2 teaspoons paprika
1/2 cup loosely lacked cilantro
To
prepare the dressing, place the cumin seeds in a dry skillet over
medium
heat and toast until slightly brown and aromatic. Remove from
the heat and
let cool. Grind the cumin seeds into a fine powder in an
electric spice mill
or with a mortar and pestle.
Pour
the oil into a small bowl. Add the ground cumin to the olive oil, along with
the garlic, orange juice and zest, lime juice, cayenne, salt, pepper and
paprika. Mix lightly with a fork or whisk. Set aside.
Peel
the jicama and slice 1/4 inch thick. Stack the slices into neat piles and
cut
the slices crosswise into 1/4-inch sticks. Slice the radishes into thin
coin-shaped slices.
In
a large bowl, combine the corn, jicama, radishes and green onions.
Season to
taste with salt and pepper. Pour the dressing over the vegetables, toss well
and set aside for 10 minutes to allow the flavors to mingle.
Cut
the avocados in half and remove the pits. Carefully pull off the skin so
that the avocado flesh stays intact and unmarred. Now cut the halves into
thin slices. Divide the avocado slices among 4 chilled salad plates. Toss
the corn mixture again and spoon over and around the avocados. Sprinkle each
salad with a large pinch of paprika. Scatter the cilantro leaves over the
salads and serve immediately. Serves
4.
White Corn and Roasted Red Pepper Soup
“This
velvety puréed soup is like liquid summer. Be sure to peel
the
peppers
carefully; pepper skins can be bitter when puréed.”
2
red bell peppers
2 yellow bell peppers
2 large yellow onions, finely diced
2 tablespoons light olive oil
Salt, to taste
4 or 5 cloves garlic, peeled
Kernels from 4 large ears sweet white corn
(or 2 cups frozen corn, thawed)
2 large russet potatoes, finely diced
1 teaspoon fresh thyme
Freshly ground black pepper, to taste
6 cups unsalted
chicken stock, heated
Pinch of cayenne
1/2 teaspoon red wine vinegar, or to taste
Chives, basil and 4 teaspoons crème fraîche for garnish (optional)
Place
the bell peppers as close as possible to the heat and roast them,
turning
frequently with a pair of tongs, for approximately 5 minutes until
the skins
blacken and blister. Put the peppers in a paper bag and close the
bag or
cover with a towel for 5 minutes; they will steam a little and be easier to
peel. To peel the peppers, cut them in half lengthwise and remove the
stem
and seeds with a paring knife or fingers. Scrape the charred skin off
the
flattened peppers with the knife. Do not rinse – water will dilute the
flavor. If necessary, use a paper towel to remove any stubborn bits of skin
or seed. Cut the peppers into 1/2-inch dice and set aside.
In
a heavy-bottomed 3-quart pot over medium heat, sauté the onions in the
olive oil. Salt lightly and allow them to brown slightly. Reduce the heat to
low and, stirring occasionally, cook for approximately 10 minutes, or until
the onions are soft. Add the garlic, corn, potatoes and thyme and season
with salt and pepper. Increase the heat to high, stir well and add 4 cups of
the stock. When the soup comes to a hard boil, reduce the heat to a simmer
and cook, uncovered, for 15 minutes, or until the potatoes are soft. Add
three-quarters of the roasted peppers to the soup, reserving the rest for
garnish. Simmer for 5 minutes more.
In
a blender, purée the soup in several batches. Strain the mixture through
a
wire sieve or conical strainer, pushing against the solids with a wooden
spoon to extract all the liquid. Discard the solids. Reheat the soup over
medium heat. Add the cayenne, and a few drops of red wine vinegar. If
necessary, thin the soup with a little more chicken stock. Taste for salt
and pepper and adjust as necessary.
To
serve, ladle the soup into 4 wide bowls. Sprinkle the reserved bell
peppers
on top. If desired, garnish with chives, torn basil leaves and a
teaspoon of
crème fraîche. Serves 4.
Grilled Lamb Skewers
with Corn Chutney
“Make
the skewers very small for cocktails, or double the recipe for a
picnic
supper. The corn chutney, which is best the day it is made, is
also
an
excellent
foil for lamb chops or roast lamb. You can find the
garam
masala
spice mix in
Indian and specialty grocery shops.”
Corn
Chutney:
Kernels from 2 large ears sweet corn
(or 1 cup frozen corn, thawed)
2 cups firmly packed cilantro, coarsely chopped
1/4 cup packed fresh mint
2 jalapeño peppers, sliced 1/8 inch thick
2 tablespoons coarsely chopped ginger
1 teaspoon granulated sugar
1/2 cup cold water
Salt and freshly ground black pepper, to taste
Juice of 1 large lime
1
pound ground lean lamb
1 teaspoon coriander seed
1 teaspoon cumin seed
1/4 teaspoon cayenne
1/2 teaspoon
garam masala
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
1 teaspoon salt
1 egg, lightly beaten
1 package 8-inch long bamboo skewers
Lettuce leaves, for lining platter
1 bunch cilantro and 2 limes, for garnish
In
a food processor fitted with the metal blade, process all the chutney
ingredients, pulsing on and off until the mixture is slightly chunky. Season
with additional salt or lime juice, if necessary. Cover and refrigerate.
Preheat
the broiler or prepare a grill.
Put
the ground lamb in a large mixing bowl. In a dry skillet, toast the
coriander and cumin seeds over medium heat for approximately 1 minute,
or
until slightly brown and aromatic. Grind them in an electric spice mill or
with a mortar and pestle, then sprinkle over the lamb. Add the cayenne,
garam masala, garlic, ginger, salt and egg and mix well. Divide the meat
mixture into 8 pieces (or more, for very small skewers). With wet hands,
form the meat mixture into long sausage shapes, approximately 3/4 inch in
diameter, around the bamboo skewers, leaving approximately 1 inch free
at
the bottom of the skewer as a handle. Grill the skewers under the broiler
or
over coals for approximately 5 minutes, turning once.
To
serve, line a large platter with lettuce leaves. Put the chutney in a
decorative bowl in the center of the platter. Arrange the hot skewers
around
the chutney and garnish with the lime, cut in wedges, and sprigs
of
cilantro. Serves 4.
Fresh Corn Raita with
Pappadams
“Served
with cool drinks, such as beer and gin and tonics, this makes a
wonderful
snack on a hot day. Toasting rather than frying the pappadams –
traditional chickpea wafers – keeps the dish light. The raita is also a
great
sauce for grilled fish.”
1
quart plain unsweetened yogurt
2 large ears sweet corn (or 1 cup frozen corn, thawed)
2 tablespoons vegetable oil or clarified butter
(also known as ghee)
1 tablespoon black mustard seed
1 tablespoon cumin seed
1 tablespoon finely chopped garlic
Salt, to taste
1 tablespoon finely chopped or grated fresh ginger
1 tablespoon finely chopped fresh mint
Pinch of cayenne
2 tablespoons roughly chopped fresh cilantro leaves (optional)
1 jalapeño peppers, seeds and veins removed,
finely chopped (optional)
1 package (200 grams) pappadams, available
in Indian and specialty
grocery
stores
Using
a rubber spatula, transfer the yogurt to a 2-quart mixing bowl. With
a corn
kernel remover or sharp knife, cut the corn off the cob and place
in a small
bowl. Set aside.
Heat
the oil in an 8-inch skillet over medium heat. Add the mustard and
cumin
seeds and shake the pan. The seeds will begin to pop and release
their
aroma. Turn the heat to low and add the garlic, being careful not to
let it
brown. Add the corn kernels and a little salt and stir well with a
wooden
spoon. Continue stirring over low heat for 2 minutes.
Transfer
the contents of the skillet into the yogurt. (There will be a little
sizzling and spattering.) Stir to incorporate the corn mixture, then add the
ginger, mint, cayenne, and cilantro and jalapeño, if using. Mix well. Let
stand for 10 minutes to allow the flavors to blend. Taste and add more
salt if necessary, If not serving immediately, allow the raita to cool and
then
refrigerate, covered, for up to 3 hours.
To
crisp the pappadams, heat them one at a time in a toaster oven until
they
look bubbly. They may also be toasted over an open flame. To
serve, pour the raita into a serving dish. Break the crisped pappadams
into large pieces and
place around the raita. Dip the pappadams into
the raita as you would chips.
Serves 4 to 6.
:
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